In a processor, add all ingredients except oil and pulse, slowly adding oil until emulsified. Chill until ready to use.
In a pot of cold water, add eggs, bring to a rolling boil and cook 10 min. Remove from heat and run under cold water 3-4 min until cool to the touch. Peel and reserve. Boil potatoes until soft in center, 13-15 min. Run under cold water until cool enough to handle then quarter. Set eggs and potatoes aside.
Preheat oven to 375 degrees. Lightly season salmon with salt and pepper and drizzle with olive oil. Bake on parchment paper-lined pan or skillet until flakey and pink in center, approx. 15 min.
In a pot, bring 1 qt water to a boil and blanch beans by cooking 1-2 min until crisp-tender and bright green. Submerge beans in ice-cold water; drain and reserve. Remove salmon from oven and let rest at room temp while assembling salad. Toss potatoes, beans and tomatoes with just enough Dijon Vinaigrette to lightly coat vegetables, reserving a little for drizzling at the end. Season with salt to taste and arrange on platter. Break salmon into large pieces and top vegetables. Garnish with quartered eggs, olives and fresh parsley leaves. Drizzle with more dressing, as desired.